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Risotto, Risotto, Risotto |
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#1 |
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Forum Member
Join Date: Jan 2008
Posts: 17,110
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Risotto, Risotto, Risotto
Is this the easiest, cheapest and most versatile meal to cook?
Basics - wine, butter, chopped onion, garlic, vegetable stock and risotto rice (obviously) - then take your pick; add whatever you like, meat, fish, veg or maybe leftovers - a few herbs and citrus zest and juice. The permutations are endless - happy risotto day.
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#2 |
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Join Date: Mar 2006
Posts: 30,072
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I love risotto, and yes once you have mastered the easy basics its a doddle.
There is a myth about how complicated it is though. |
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#3 |
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Inactive Member
Join Date: Jul 2007
Posts: 16,886
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Easiest thing ever, Smoked Haddock and Leek Risotto is my favourite.
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#4 |
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Join Date: Aug 2003
Location: Spooner Drive, Quahog
Posts: 1,871
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never got the point of adding wine! always fine without
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#5 |
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Join Date: Mar 2006
Posts: 30,072
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adding wine first makes an amazing base to any rissotto. It is my keystage 1!
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#6 |
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Join Date: Jul 2009
Posts: 5,039
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It is one of my favorable meals to choose on a menu. But for the life of me I just can't master it at home
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#7 |
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Join Date: Jan 2008
Posts: 17,110
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Quote:
It is one of my favorable meals to choose on a menu. But for the life of me I just can't master it at home
to have the stock at boiling point add it one ladle at a time and stir until the stock is absorbed before adding more after the final addition of stock - serve immediately it is absorbed. i.e. a soupy constincency - over cooking produces stodge. Recently a friend dropped in, clearly with the intention of staying for an evening meal - I had little in but the basics of a risotto - all I needed. btw a sprinkling of parmesan and chopped herbs over the top gives quite a professional finish.
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#8 |
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Join Date: Oct 2008
Location: Boing Boing! Boing Boing!
Posts: 2,865
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Quote:
never got the point of adding wine! always fine without
I always finish mine with Parmesan and plenty of black pepper. My favourite is king prawn risotto (it's also #2 son's favourite meal). |
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#9 |
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Join Date: Sep 2008
Location: around
Posts: 2,627
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people always say add stock spoonful at a time. I just pour it in and stir. I never get sloppy rice either.
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#10 |
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Join Date: Aug 2006
Posts: 12,236
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I always use Carnaroli rice, far superior to Arborio IMO.
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#11 |
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Join Date: Dec 2008
Location: Cathedral of Motorcycle Racing
Posts: 2,410
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Quote:
people always say add stock spoonful at a time. I just pour it in and stir. I never get sloppy rice either.
Not the way to do it, but it works for me every time. Yes, there is a myth about how difficult it is. Maybe because of all the Masterchef contestants that failed miserably under pressure. Nothing that a little practice can't remedy. Same goes for the infamous chocolate fondant. Practice, practice, practice. "Übung macht den Meister", the Germans say. Practice makes perfect. |
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#12 |
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Inactive Member
Join Date: Jul 2007
Posts: 16,886
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Quote:
people always say add stock spoonful at a time. I just pour it in and stir. I never get sloppy rice either.
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#13 |
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Forum Member
Join Date: Aug 2006
Posts: 12,236
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Quote:
people always say add stock spoonful at a time. I just pour it in and stir. I never get sloppy rice either.
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#14 |
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Join Date: Mar 2005
Posts: 3,351
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Quote:
I always use Carnaroli rice, far superior to Arborio IMO.
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#15 |
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Join Date: Nov 2006
Posts: 601
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Another thumbs up for risotto from me. I could never cook it for more than 4 though, because I don't have a large enough pan or ring on my hob.
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#16 |
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Join Date: Jul 2009
Posts: 4,559
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I love mushroom risotto.
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#17 |
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Join Date: Jan 2008
Location: The Enchanted Wood
Posts: 878
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My fave risotto is with butternut squash. I roast it in the oven as the risotto is cooking with loads of crushed garlic, olive oil and chopped sage / rosemary. When it's cooked, scrape it from the skin and stir through the risotto and serve up with pan fried sage leaves, pancetta and plenty of freshly shaved parmesan. Yum!!!
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#18 |
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Join Date: Jan 2008
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Quote:
I always use Carnaroli rice, far superior to Arborio IMO.
Southerners can buy it from Carluccio's at various locations for a very reasonable £4.95 per kilo . It can also be bought at Waitrose at £2.88 per 500 gms. In the absence of that I don't mind Carnaroli or Arborio |
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#19 |
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Join Date: Dec 2004
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I always like amazing people at university by cooking risotto, I just don't mention how easy it actually is to cook. Even a stock is easy, I always like buying cheap cuts of chicken, putting it in the stock with vegetables that are slightly pass their best with a few stock cubes, pepper corns and various herbs and leaving it for a few hours on a slow simmer. Then when the risotto is cooked I flake the meat off the chicken cuts and throw it in. Has fantastic flavour and is very tender and moist due to the method of cooking used.
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#20 |
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Join Date: Nov 2009
Posts: 157
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Quote:
I wonder if it does make a difference? I do it the traditional way, I find making risotto very relaxing.
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#21 |
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Join Date: Jan 2008
Posts: 17,110
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An old Italian saying -
Rice is born in water - but must die in wine. I'll take the second half. ![]()
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#22 |
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Forum Member
Join Date: Mar 2006
Posts: 30,072
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Quote:
An old Italian saying -
Rice is born in water - but must die in wine. I'll take the second half. ![]() ![]()
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